Spicy Beef with Egg Noodles
This is a very spicy beef dish. It's a favorite of my wife and I. I cook this about once a week. The leftovers are great the next day as well.
This is a very spicy beef dish. It's a favorite of my wife and I. I cook this about once a week. The leftovers are great the next day as well.
- 1 cup beef stock
- 1 lb ground beef
- 1 tablespoon corn starch
- 1 small onion
- 1 tablespoon dark soy sauce
- 1/2 lb fresh mushrooms, chopped white or brown or other
- 5 each thai chiles (fresh or dried) chopped fine
- 8 cloves fresh garlic, peeled chopped fine
- 1 tablespoon black bean sauce
- 8 oz dried egg noodles
- Carbohydrate 115.517453875764 g
- Cholesterol 249.475803416 mg
- Fat 40.6480424690919 g
- Fiber 9.19827490873435 g
- Protein 76.0868659978179 g
- Saturated Fat 14.8919970203127 g
- Serving Size 1 1 Serving (1064g)
- Sodium 1673.0181249081 mg
- Sugar 106.31917896703 g
- Trans Fat 6.52618329881154 g
- Calories 1132 calories
Step-by-step
- In a frying pan, add ground beef and onion. Cook on medium high heat until the beef has mostly lost its pink color.
- Add mushrooms and cook until they are just softened.
- Add the beef stock, reserving 2 tablespoons, black bean sauce and soy sauce can cook for another few minutes.
- Mix the cornstarch with the reserved beef stock and add to the pan.
- Add the chillies and garlic and cook for no more than 2-3 minutes further, just until the mixture has thickened.
- Remove from heat.
- Serve spooned on a bed of egg noodles.
Standard beef and broccoli stir-fries rely on delicate slices of flank steak, but ground beef absorbs seasoned liquids far more uniformly. This rustic variation uses minced meat to trap thick layers of soy and black bean sauce within every single bite. Understanding moisture control dictates the entire outcome here. Adding the cornstarch slurry directly to boiling stock without reserving a cold portion creates immediate lumps instead of a glossy sheen.
Balancing the Heat
Thai chiles deliver intense capsaicin that demands high-acid or crisp side dishes to reset the palate between bites. Serve this heavy, spicy bowl alongside quick-pickled cucumber slices tossed in rice vinegar. Vinegar cuts through the 40 grams of fat present in the sauce. Steamed baby bok choy drizzled with sesame oil also provides a bitter contrast to the rich meat.
Storage and Service
Dried egg noodles absorb liquid rapidly over time. Cook the noodles in a pot of boiling water for exactly six minutes, then shock them in cold water to halt the cooking process. Store leftover beef and noodles in separate airtight containers in the refrigerator for up to three days. Reheat the beef mixture on the stovetop over medium-low heat with an added splash of water to loosen the starch.
